I know you have a hectic week. Whether it’s planning to cook a big meal or deal with a ton of travel congestion, this is a busy time. So lets talk about comfort food. I have a soft spot for macaroni and cheese but I know that Chicken Pot Pie is a big choice for many people. So I spun it a little bit and made them into potato skins! This has all the creamy goodness of the classic dish but also adds all the greatness of potato skins too!
6 medium russet potatoes
2 tablespoons olive oil
1/2 white onion, diced
1 cup diced carrots
1 lb chicken breasts, cut into cubes
3 cloves garlic, chopped
1/4 cup flour
1 cup whole milk
1 cup peas
Salt and pepper
1 cup cheddar, shredded
1) Preheat oven to 400 degrees. Wash potatoes and prick all over with a fork. Bake for 1 hour till soft. Once cool enough to handle, slice off the top and scoop out the middle. Place potatoes on a foil lined baking sheet and set aside.
2) In a large saucepan, heat olive oil on medium high heat. Add onion, carrots, chicken and garlic to pan and saute until chicken is no longer pink. Reduce heat to medium and stir in flour. Add milk and bring to a boil and stir until sauce thickens.
3) Remove from heat, add peas, salt and pepper. Scoop into potato skins and top with cheese.
4) Bake for 20 minutes until lightly browned and cheese has melted. Serve.